4 c. blueberries, divided
1/2 c. dark brown sugar, packed
1/2 c. sugar
3 1/2 tbsp. flour
1 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 pie shell (8 or 9 inch size), baked
1 c. heavy cream, whipped
1 tbsp. sugar
1/2 tsp. vanilla extract

In medium saucepan, combine 2 cups blueberries with sugars, flour, butter, lemon juice, nutmeg and salt. Over low heat, cook mixture, stirring until it comes to boiling and is thickened. Cool and stir in remaining berries.

Turn filling into prepared pie crust and top with whipped cream flavored with 1 tablespoon sugar and vanilla. Chill until ready to serve. 6 servings.